Raspberry Peach Skillet Pie With Vanilla Drizzle Glaze

• FOR THE CRUST:
• 1/2 cups Sliced Almonds
• 1-1/2 cup All-purpose Flour
• 2 Tablespoons Sugar
• 1/4 teaspoons Salt
• 1/2 cups Unsalted Butter, Diced And Frozen
• 1/2 teaspoons Almond Extract
• 6 Tablespoons Ice Water, Or As Needed, Divided
• FOR THE FILLING:
• 3 cups Fresh Peaches, Sliced
• 1 cup Fresh Raspberries, Washed And Dried
• 1/4 cups Brown Sugar
• 2 Tablespoons Flour
• 1/4 teaspoons Cinnamon
• 1 teaspoon Lemon Zest
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Butter, Softened, For Greasing Skillet
• 1 whole Egg White, Beaten
• 1/2 teaspoons Water
• 1 teaspoon Raw Sugar
• FOR THE VANILLA DRIZZLE:
• 1 cup Powdered Sugar
• 1/2 teaspoons Vanilla Extract
• 6 Tablespoons Whole Milk, Or More As Needed

1. This pie gets baked in a 12" cast iron skillet. If one is not available, it can also be baked on a baking sheet lined in parchment paper.
2. This looks like a lot of ingredients and steps but really it's simple! And it's supposed to look "rustic" so no need to be intimidated.
3. For the crust:
4. Add almonds to food processor and pulse until ground. Add flour, sugar, salt, and frozen butter to food processor. Pulse until butter is mixed in and about the size of peas.
5. Add almond extract. Add 3 tablespoons of ice water. With the food processor running, add more ice water if necessary, 1 tablespoon at a time, until a ball of dough forms.
6. Turn out dough and shape into a flat disc. Place dough in a resealable plastic bag and refrigerate for 30 minutes.
7. For the filling:
8. In a large bowl combine peaches, raspberries, brown sugar, flour, cinnamon, lemon zest, and lemon juice; toss to combine.
9. Butter your skillet. Remove dough from refrigerator after 30 minutes.
10. Lightly flour a board and roll dough out to a circle about 1/4 thick, at least the width of your skillet. Use your rolling pin to gently transfer the dough to the skillet. Do not stretch the dough.
11. Mound the filling in the center of the dough, leaving about a 11/2" border around the outside. Gently fold the dough over the edges of the filling.
12. Whisk egg white and water. Brush the edges with egg whites and sprinkle with raw sugar.
13. Bake at 375u0b0F for 30-35 minutes. Let stand at least 30 minutes before glazing and cutting.
14. For the glaze:
15. Mix powdered sugar, vanilla, and milk until glaze is runny but thick enough to coat a spoon. Drizzle glaze over cooled pie.

almonds, allpurpose, sugar, salt, unsalted butter, almond extract, water, filling, fresh peaches, fresh raspberries, brown sugar, flour, cinnamon, lemon zest, lemon juice, butter, egg white, water, sugar, vanilla drizzle, powdered sugar, vanilla, milk

Taken from tastykitchen.com/recipes/desserts/raspberry-peach-skillet-pie-with-vanilla-drizzle-glaze-2/ (may not work)